This recipe can be found at El Restaurante.
Recipe courtesy of V&V SUPREMO (https://www.vvsupremo.com)
8 large eggs
Ice water
1/3 c. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
2 t. Dijon mustard
2 t. olive oil
1 t. lemon juice
1/2 c. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
1/4 t. ground black pepper
2 T. chives, finely chopped
1 link from (14 oz.) package Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®
In a large pot, arrange the eggs in a single layer, add enough water to cover. Bring the water to a rolling boil over high heat, then cover and remove from the heat; let stand for 12 minutes. Drain, then cover the eggs with ice water. Let stand until cool.
Peel the eggs, slice in half lengthwise and scoop out the yolks into the food processor bowl, add sour cream, Dijon mustard, olive oil, lemon juice, Cotija cheese, smoked paprika, and black pepper. Blend for 1 minute, scrape down mixture, and blend for 30 seconds. Transfer mixture into a bowl and mix in chives. Transfer mixture to a pastry bag fitted with a medium size star tip. Set aside until ready to use.
Preheat a small pan on medium heat for 1 minute. Add chorizo and cook for 8 to 10 minutes. Set aside.
Place all the egg white halves on a serving platter and add about ½ tsp. of chorizo into each half. Pipe out the egg yolk mixture. Top deviled eggs with about ¼ tsp. of remaining chorizo. Serve and enjoy!